About this recipe:This is a traditional South African braai (barbecue) kebab that can also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.
225g (8 oz) low fat natural yoghurt
1 dessertspoon curry powder
1 tablespoon caster sugar
1 tablespoon vegetable oil
1 large onion
200g (7 oz) diced lamb
350g (12 oz) dried apricots
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Method Prep:30min › Cook:30min › Ready in:1hr
Make the sauce by mixing together the yoghurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
Peel and cut the onion into 3cm (1 1/4 in) pieces. Thread skewers alternating lamb, onion and dried apricot. Place them into a large resealable plastic bag or container and pour in the sauce. Make sure the kebabs are well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
Preheat barbecue to medium heat and lightly oil cooking grate.
Cook the kebabs over medium heat for 8 to 10 minutes on each side, or to your desired doneness.